Pearl Barley and Jerusalem Artichoke Risotto with Cheddar Crisps by Nives Arosio at Hendersons Salad Table 
 
This is a new dish being served at Hendersons Salad Table, made using the best of seasonal Scottish ingredients. This dish uses pearl barley which is nourishing and flavourful, and combines the subtle earthy flavours of Scottish kale and Jerusalem artichokes with white wine and garlic. It can be made vegan or non-vegan.

Nives and her team at Hendersons focus on dishes that are great for your body, and use sustainable ingredients.

Barley is beneficial for lowering cholesterol and improving your immunity and digestive system due to its high fibre content – around twice as much as brown rice, it is also a great source of manganese, selenium and phosphorus. Kale is a source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, calcium and potassium, and Jerusalem artichokes are high in iron and antioxidant vitamins.

Hendersons serve food packed with nutrition to improve your health, as well as being delicious and sustainable. Their Salad Table restaurant is an Edinburgh institution with table service and live music every evening from Monday to Saturday, as well as a lively lunch service and popular vegetarian and vegan breakfast and brunch menu. 

For more information visit www.hendersonsofedinburgh.co.uk

Ingredients: Serves 4
400g pearl barley 
100ml white wine 
100g white onion, diced
1.6 litres water 
Rapeseed oil
2kg Jerusalem artichokes, peeled
1 clove garlic
80g kale
80g cheddar cheese
Salt and Pepper

Method:
1 Preheat the oven to 180°C.
2 Slow cook the onions in oil, add the pearl barley and lightly roast to add colour. Add the salt and the white wine. Cook gently until the wine has completely evaporated. 
3 Slowly add the water allowing the barley to cook until it’s all absorbed. Stir regularly. 
4 In a different pot, boil half of the peeled artichokes in lightly salted water for 1 hour. Drain the water and leave to cool slightly. Then blend with salt, garlic and 400ml of water. 
5 Dice the other half of the artichokes, which should still be raw, into small pieces and lightly roast them in the oven until they are tender, with salt, pepper and some oil for around 35 – 45 minutes. 
6 Increase the oven temperature to 220°C.
7 To prepare the kale, remove the thick stems and place the leaves in an oven tray with a bit of oil and salt and cook for 10 minutes it until crispy.
8 To make the crisps, grate the cheddar and place on greaseproof paper on an oven tray and roast it to a golden brown colour.
9 Once the barley is cooked, add the blended and roasted artichokes with a bit of hot water (if required) and cook it for a further 5 minutes.
10 Serve with the crispy kale and the grilled cheddar.

In association with Taste Communications.

www.tastecommunications.co.uk